A robust soup of assorted fish and shellfish partnered with Mediterranean flavorings.

Yield: Makes 6–8 servings

INGREDIENTS

3 tbsp butter

2 tbsp olive oil

1 large fennel bulb, finely chopped

1 small leek, white and pale green part only, thinly sliced

2 garlic cloves, crushed

4 ripe tomatoes, skinned, seeded, and chopped

¼ tsp saffron threads, soaked in 1 tbsp hot water

7 cups fish stock or bottled clam juice

3 tbsp brandy

Grated zest of ½ orange

1 bay leaf

¼ cup dry white wine

2 lb (900g) mussels, scrubbed and debearded if necessary

1 lb (500g firm white fish fillets,cut into bite-sized pieces

12 large shrimp, peeled and deveined

Salt and freshly ground pepper

Parsley, chopped, to garnish

Directions

1. Heat the butter with 1 tbsp of the oil in a large saucepan over medium-low heat. Add the fennel, leek, and garlic. Cook, stirring frequently, for 5 minutes, or until the fennel is tender and pale gold.

2. Stir in the tomatoes and soaked saffron and cook for 3 minutes. Stir in the stock, brandy, orange zest, and bay leaf. Bring to a boil and skim the surface. Reduce heat to medium-low and simmer for 30 minutes.

3. In a separate large saucepan, heat the remaining 1 tbsp oil with the wine over high heat until the wine boils. Add the mussels and cover. Cook for about 3 minutes, or until all the mussels have opened. Transfer the mussels to a bowl and strain the cooking liquid into the soup.

4. Add the fish and shrimp to the soup. Simmer gently for about 5 minutes, until they are just opaque. Season with salt and pepper. Ladle into deep soup bowls and add equal amounts of the mussels to each.